Dyson DeMara crafts three styles of dry-farmed Tempranillo from one of the Pacific Northwest’s most historic vineyards, which offers an average crop load of a meager 1.5 tons per acre. The angle of his approach with the cool vintage looks toward Burgundy, and the former Pine Ridge and Mondavi winemaker uses open-top concrete fermenters to hit his target with aromas of black cherry, blackberry, cola, vanilla and tobacco. Boysenberry and cranberry flavors tussle among robust tannins and racy acidity. Enjoy now with marbled meats, but time in the cellar — thanks in part to managed alcohol — should also be rewarded.
Production: 100 cases
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